Korean BBQ Meatballs Spicy Mayo (Print Version)
Juicy Korean-style meatballs glazed in BBQ sauce, served with spicy mayo dip for a bold flavor kick.
# What You'll Need:
→ Meatball Mixture
01 - 1 pound ground beef or ground chicken
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon brown sugar
09 - 1 tablespoon sesame oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 green onions, finely chopped
→ Korean BBQ Glaze
13 - 1/4 cup soy sauce
14 - 2 tablespoons honey or brown sugar
15 - 1 tablespoon gochujang
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon sesame oil
18 - 1 teaspoon garlic, minced
19 - 1 teaspoon ginger, minced
20 - 1 teaspoon cornstarch mixed with 2 tablespoons water
→ Spicy Mayo Dip
21 - 1/2 cup mayonnaise
22 - 1 tablespoon gochujang
23 - 1 tablespoon lime juice
24 - 1 teaspoon honey
25 - 1/2 teaspoon garlic powder
→ Garnish
26 - Sesame seeds
27 - Chopped green onions
# How to Make It:
01 - In a large mixing bowl, blend ground beef or chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and chopped green onions until just incorporated. Take care not to overmix.
02 - Shape the mixture into meatballs measuring 1 to 1.5 inches in diameter. Set formed meatballs on a plate or baking sheet while preparing to cook.
03 - Choose one method: For pan-frying, heat 1 tablespoon oil in a large skillet over medium heat and cook meatballs 10–12 minutes, turning to brown evenly. For baking, preheat oven to 400°F and bake on a lined sheet for 18–20 minutes. For air frying, preheat to 375°F and cook meatballs in the basket for 10–12 minutes, shaking halfway.
04 - Combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan. Heat over medium until simmering, then stir in cornstarch slurry and cook, stirring, until thickened.
05 - Transfer cooked meatballs to a large bowl. Pour the prepared glaze over the meatballs and gently toss until thoroughly coated.
06 - In a small bowl, whisk mayonnaise, gochujang, lime juice, honey, and garlic powder until smooth. Adjust seasoning to taste with additional gochujang, if desired.
07 - Plate the glazed meatballs. Sprinkle with sesame seeds and extra chopped green onions. Present with spicy mayo dip on the side for dipping.
# Additional Tips::
01 -
- Easy enough for beginners and ready in under an hour
- Adaptable for different proteins or spice preferences
- Perfect for parties or weeknight family dinners
- Glaze and dip can be made ahead for stress-free entertaining
02 -
- Crowd pleaser even with picky eaters
- Naturally dairy free and easy to make gluten free with tamari and gluten free panko
03 -
- Always use moist hands to roll the meatballs so the mixture does not stick and you get smoother results
- Mix the glaze just until slightly thick as it will continue to tighten as it cools
- For extra depth toast the sesame seeds before garnishing and squeeze an extra lime wedge over the top before serving